现在来做脆皮乳鸽。首先将处理干净的乳鸽放入卤水中,加入八角、桂皮、香叶、姜片和葱段,小火慢卤20分钟,让香料充分渗透肉质。捞出后趁热刷上脆皮水——麦芽糖与白醋按1:3调匀,均匀涂抹每一寸鸽皮,挂在通风处晾干四小时。待鸽皮紧绷如鼓面,便可起油锅。油温烧至六成热,把乳鸽浸入油中,用热油不断浇淋未浸没的部位,待表皮呈琥珀色后升高油温,炸至表皮酥脆起泡。整个过程约八分钟,出锅后控油,趁热撕开,鸽肉汁水丰盈,鸽皮咔嚓作响,一口咬下香气四溢。
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